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Picadillo

SUBMITTED BY: DARCYSTARZ7 PHOTO BY: Marigat

"This could be where Sloppy Joes came from! It's a wonderful Cuban recipe that I've served like chili or over a roll or even over cornbread! Total comfort food."
RECIPE RATING:
The reviewer gave this recipe 23 stars. This recipe average a 4.6 star rating.
Read Reviews (21)
PREP TIME  15 Min
COOK TIME  40 Min
READY IN  55 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 2 tablespoons olive oil
  • 1 pound ground beef
  • 1/2 pound chorizo sausage, chopped
  • 1 large onion, chopped
  • 1/2 cup chopped red bell pepper
  • 2 cloves garlic, chopped
  • 1 tablespoon ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground cinnamon
  • 1 1/2 cups canned diced tomatoes
  • 3/4 cup beef stock
  • 1 tablespoon white sugar
  • 1/2 cup raisins
  • 1/4 cup chopped pimento-stuffed green olives
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon capers, drained
  • 1/3 cup slivered almonds, toasted
  • 1 tablespoon lime juice

DIRECTIONS

  1. Heat the olive oil in a large skillet over medium heat. Add the ground beef and chorizo sausage. Cook and stir until no longer pink, about 10 minutes.
  2. Drain off some of the grease, and stir in the onions and bell pepper. Cook until soft, then add the garlic. Season with cumin, chili powder, oregano, paprika, cayenne and cinnamon. Cook and stir for about one minute to release the fragrance. Pour the tomatoes and beef stock into the pan, along with the sugar. Set the heat to low, cover, and simmer for 20 to 30 minutes.
  3. Stir the raisins, olives, capers and vinegar into the pan, and simmer uncovered for 5 minutes. Add the almonds and lime juice, and cook until they are heated, then serve.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 11, 2004 by Miss Molly
This was very good. I cooked it with the lid off to try and get the broth to thicken. it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 22, 2006 by THEINSANECHEF
Suprisingly flavorful, sweet, spicy and complex. Goes excellent with rice, or better yet... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 17, 2005 by PLANOGAL
I made this today for lunch for my family. It was a hit! (and I had my doubts as some family... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 30, 2006 by RBEGONIA
Trying to keep the cholesterol content down, I substituted ground chicken for the beef, and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 19, 2007 by vegasescapee
After reading other's reviews, I halfed chili powder, cayenne, and paprika to make it less... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 23, 2006 by Ozz54
I fixed this for dinner last night and prepared it as written. It was the BEST, The chorizo... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 16, 2007 by Simon'sMom
Pretty good picadillo recipe. My Cuban father always made this growing up. I somehow didn't... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 5, 2007 by Alejandra
I made this picadillo for thanksgiving dinner last year and everyone went crazy for it! I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 5, 2007 by Marigat
Nice version of Picadillo. I enjoyed the inclusion of toasted almonds. We actually savored it... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 28, 2007 by Caroline C